Priya's Sourashtrian Kitchen

Apple Candle

Friday, January 30, 2009

Apple or Candle?

When I saw there was an event going on on Food photography, I should say I was pretty excited. First I thought there would be great photographers around, and I'm just a starter in cooking and photography. But I couldn't keep myself from doing it, just thought "let's give it a try". I kept thinking about all the vegetables and fruits in Red. It was revolving around my head like butterflies. :) Also, I wanted to do something creative. So finally gathered up my thoughts and took an apple and made it a candle. My husband is very much interested in photography and he has taken beautiful photos of scenaries. I guess I got these tiny little thoughts and interests from him. Let's wait and see how many great photos gather around for the round-up!! :)

The Apple Candle goes to the Click - January (Red) event hosted by Jugalbandi.

Posted in Photography by Priya Sriram | 11 comments

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Black Beans Curry

Thursday, January 29, 2009

I had a lot of black beans and wanted to prepare some curry for chapati with it. Usually I prepare sundal with it, for that matter with all the beans. With curry in mind, I added all the masala powders I had. Turned out to be good.

Ingredients:

Black beans - 1 cup
Onion (small) - 1
Tomato - 2
Green chillies - 2
Cardamom - 2
Bay leaves - 2
Cinnamon - 2
Curry leaves - 5
Ginger - 1 inch
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Chopped cilantro - 2 tbsp
Salt

Direction:

1. Soak the beans overnight and pressure cook it with 2 cups of water and keep aside.

2. In a pan, heat 6tsp of oil and add cardamom, cinnamon, bay leaves and curry leaves. Then add green chillies, grated ginger and chopped onion.

2. After onion has become golden brown color, add chopped tomatoes and all the spice powders with salt.

3. After 10 minutes of continuous stirring and boiling, add cooked beans with the liquid.

4. Boil the curry for 5 minutes and garnish with chopped cilantro.

5. Black beans curry can be served with chapathi or naan.

Posted in Side Dish by Priya Sriram | 2 comments

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Chicken Rice (Kozhi Biryani)

Monday, January 26, 2009

Chicken Biryani is one of India's favourite non-veg dishes. There are a lot of ways to prepare it out of which I know some. This recipe is one of the basic ones my mom taught.

Ingredients:

Chicken - 1 lb
Basmati rice - 1 cup
Onion (small) - 1
Tomato (small) - 2
Green chillies - 2
Ginger garlic paste - 1 tsp
Ghee - 2 tsp
Cardamom - 2
Cinnamon - 2
Cloves - 2
Bay leaves - 2
Cilantro (chopped) - 1 cup
Mint leaves - 1 cup
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt

Direction:

1. Cut chicken into small pieces, wash and keep aside. Wash basmati rice and soak in water for half an hour. Chop onion and tomato finely.

2. In a pressure cooker, heat ghee and add cinnamon, cardomom, cloves and bay leaves. After a few seconds, add chopped onion and fry till golden brown.

3. Then add ginger-garlic paste and fry till the raw flavour has left.

4. Add chopped tomatoes, red chilli powder, turmeric powder and salt and fry till tomatoes are soft.

5. Add mint leaves and chopped cilantro and mix up well.

6. Dry chicken pieces well and keep in the pan and mix up well. When the colour of chicken pieces change a little bit into pale colour (takes 5-6 minutes), pour 1.5 cups of water and cover the cooker lid and keep the flame in high.

7. After 3-4 whistles, switch off the flame and do not open the lid until all the pressure is off.

8. Then open the lid and add dried rice (without water) and cover and cook just for five minutes in medium flame.

9. Chicken biryani can be served with onion raitha or cucumber raitha.

Chicken Biryani is my entry to the event "Harvest: The Festival of Rice" hosted by Sudeshna.

Posted in Main course, Rice Varieties by Priya Sriram | 6 comments

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Cilantro Dips (Ambat Chaguno)

Saturday, January 24, 2009

Kothamalli Chutney (in Tamil) is one of the most common side dishes for Idlis or Dosa in Tamil Nadu. This recipe is one of my mom's famous simple recipes. :)

Ingredients:

1. Cilantro (cleaned) - 1 bunch
2. Urad daal - 1 tsp
3. Cumin seeds - 1 tsp
4. Ginger (chopped) - 1 tsp
5. Red chillies - 2 (increase according to your taste)
6. Salt
7. Oil

Direction:

1. In a pan, heat 2 tbsp of oil and add urad daal, cumin seeds, red chillies and chopped ginger.

2. After a few seconds, add the chopped cilantro and mix well for 4 minutes.

3. Remove from flame, cool it and blend it with salt and a little water (1/4 cup).

4. Again, heat 1 tbsp of oil in the pan and add the chutney to the pan and fry nicely for 5 minutes.

5. Kothamalli chutney is one of the best side dishes for idli or dosa.

Coriander Dips is my entry to the Chutney/Dip Mania" Event @ Mane Adige hosted by Ramya.

Posted in Chutney, Side Dish by Priya Sriram | 3 comments

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Cabbage Curry (Muttagose Poriyal)

The steam cooked Cabbage Curry is good for health in many ways. It is very simple to prepare and can be used as a side dish with any rice variety.

Ingredients:

Cabbage (small) - 1

Onion (small) - 1
Mustard - 1/2 tsp

Curry leaves - 6 or 7

Green chillies - 2

White lentils(urad daal) - 1/2 tsp
Yellow lentils (Channa daal) - 1/2 tsp
Turmeric powder - 1/4 tsp
Cilantro (chopped) - 2 tsp

Grated coconut - 1/2 cup
Salt
Oil

Direction:

1. Finely chop cabbage and onion.

2. Steam cook chopped cabbage in an electric rice cooker until it becomes soft.

3. In a pan, heat 6 tsp of oil and add mustard seeds, curry leaves, channa daal, urad daal, green chillies and chopped onion and fry until onion becomes soft.

4. Add the cooked cabbage to the pan and add turmeric powder and salt. Mix the cabbage in the pan nicely to make the flavours settle in.

5. After 5 minutes, garnish with coconut and cilantro and the dish is ready to serve with rice.

Cabbage Curry is my entry to the event Fresh Produce of the Month hosted by Simona.

Posted in Side Dish by Priya Sriram | 5 comments

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Potato Peas Curry (Pattani Kurma)

Pattani Kurma is one of my favourite side-dishes for chapathi/parota. This is a Tamil-based recipe. The amount presented here serves four.

Ingredients:

Potato - 3 or 4
Green peas - 1 cup
Grated coconut - 1/2 cup

Fennel seeds - 1 tsp

Cashew nuts - 5
Curry leaves - 7

Bay leaves - 2

Cinnamon - 2

Cloves - 2
Onion - 1
Tomato - 2
Ginger garlic paste - 1 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - for garnishing
Salt
Oil

Direction:

1. Soak peas overnight. Pressure cook it with potato (3 whistles should do).

2. Blend coconut, cashew nuts and fennel seeds with water nicely and keep aside.

3. In a large pan, heat oil and add cinnamon, cloves, bay leaves and curry leaves.

4. Add chopped onion and fry till it turns golden brown. Then add ginger-garlic paste and fry till the raw flavour has left.

5. Add chopped tomato and turmeric powder. Then add the boiled potatoes and peas.

6. Add salt, red-chilli powder and coriander powder with 1/2 cup water and boil for 5 minutes.

7. Now add the blended coconut mix and boil the kurma in medium flame.

8. After 5-7 minutes, garnish with coriander leaves and the kurma is ready to serve with roti or parota.

This is my entry to CFK-Potato hosted by Deepa, initiated by Sharmi.

Posted in Side Dish by Priya Sriram | 3 comments

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Yogurt Curry (Dhai amti)

Friday, January 23, 2009

Mor kulambu is a curry prepared with yogurt and some spices. I have fusioned it with my mom's recipe and another Tamil recipe. I like both the recipes originally but when fusioned, gave a whole different taste. So posting my own fusion here.

I'm sending this entry to the event Food In Colors - Yellow hosted by Sunshinemom.

Ingredients:

Yogurt - 1 cup
Turmeric powder - 1/4 tsp
Green chillies - 2
Ginger - 1/2 inch
Grated coconut - 1/2 cup
Cashew nuts - 5
Cumin seeds - 1 tsp
Onion - 1/2
Red chillies - 2
Mustard - 1/4 tsp
Curry leaves - 5
Channa daal, Urad daal - 1/4 tsp each
Methi powder - 1/2 tsp
Asafoetida - a pinch
Cilantro - for garnishing
Salt
Oil

Direction:

1. In a blender, blend green chillies, ginger, grated coconut, cashew nuts and cumin seeds nicely.

2. In a pan, heat oil and add mustard seeds, channa daal urad daal, curry leaves, red chillies and onion.

3. When onion turns golden brown, add methi powder and asafoetida.

4. Now add the blended mix and yogurt with turmeric powder and let it boil for 5-7 minutes.

5. Garnish with cilantro and serve with rice and any side dish.

Posted in Curry, Main course by Priya Sriram | 4 comments

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